This vanilla cake recipe is moist, rich with a tender crumb. A butter-based cake made with fresh cream in the batter which makes it absolutely irresistible. Perfect on its own or frosted and decorated as a celebration cake.
Dry ingredients - Sift flour with baking powder, baking soda, and salt. Set aside
In the bowl of a stand mixerwith the paddle attachment cream butter and sugar until light and fluffy Pro tip - we want to add some volume in the batter and the sugar completely dissolved so make sure to cream well.
Next, add eggs one at a time. Followed by the vanilla extract.Pro tip- ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well.
Then, add flour mixture and whipping cream alternating in three batches.Pro tip - since whipping cream is thick the batter looks a bit stiffer than regular vanilla cake but the cream will melt in the oven so don't add any more milk
Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between the two prepared baking pans.Pro tip - use an offset spatula to spread the batter evenly in the pan so it bakes evenly.
Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.Pro tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.
Whipped cream buttercream
In a stand mixer with a paddle the attachment cream butter with salt for a minute. Then gradually add the powdered sugar
Once all the powdered sugar is in - gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes)Pro tip - if you do not whip the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.
Combine chopped chocolate and whipping cream in a microwave-safe bowl or double boiler
Heat until melted and smooth. Combine well until you have a smooth chocolate mixture
Cover with plastic wrap touching the surface of the chocolate. Cool in the fridge for a few hours until set or on the counter-top overnight.
Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup
Place a cake layer on the cake board or cake stand.pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
Filling - Top with a big dollop of the whipped cream buttercream – spread evenly with a straight-edged spatula.
Top the second cake layer on top followed by more frosting until you have used up all the layersPro tip - it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
Place the cake in the fridge for 15 minutes so the layers hold together. Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you